Tofu Ddukbokki Vegan recipe

Tofu Ddukbokki

Cook 1 hr 10 mins
Serves 4

Ddukbokki is a popular Korean snack traditionally made from soft rice cake, fish cake and sweet red chilli sauce. In our tofu version the result is delicious! The gochujang – Korean spicy miso paste – adds a fiery and lively intensity to the dish.

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For the Coated Tofu:
396g pack of Cauldron Organic Tofu, drained and pressed as per pack instructions for 30 minutes, cut into approx. 10cm x 1cm strips
2 tbsp cornflour
2 tbps sesame seeds
½ tsp salt
½ tsp ground black pepper
1 tbsp sesame oil
1 tbsp vegetable oil

For the Sauce:
1tbsp vegetable oil
Large bunch of spring onions, sliced
1 large field mushroom, cut into thin slices
300ml vegetable stock
1 tbsp mirin
½ tbsp maple syrup
1 tbsp Gochujang (spicy miso paste available in Asian supermarkets – we also tried using 1 part miso paste + 2 parts Sambal Oelek as a replacement as these are more widely available)
3 tsp cornflour dissolved in 3 tbsp cold water
1 tsp sesame seeds to garnish
1 courgette, cut into thin strips or ribbons, blanched in boiling water for 2 minutes
1 carrot, peeled and cut into thin strips or ribbons, blanched in boiling water for 2 minutes.


  1. Place the cornflour, sesame seeds, salt and black pepper in a plastic bag and shake well.
  2. Add the tofu and shake gently to evenly coat it.
  3. Heat 1 tbsp sesame oil and 1 tbsp vegetable oil in a large pan and fry the coated tofu until golden. Remove the tofu from the heat and keep warm.
  4. Fry the onions and mushrooms for 2 minutes then add the vegetable stock, mirin, maple syrup and gochujang. Bring to the boil then cook on a medium/high for 10 minutes to reduce the volume by 1/3, stirring occasionally.
  5. Add the cornflour to the sauce stirring continuously until thickened. Add the courgette and carrot. Season to taste, pour the vegetables on to the serving dish and place the tofu on top. Sprinkle with the remaining sesame seeds.